Baked Salmon with Lemon Herbs

There's something about the way salmon transforms under heat that caught me off guard the first time I really paid attention—a friend was visiting from out of town, and I'd promised her dinner. I'd grabbed these beautiful fillets from the market, glossy and firm, and as they baked with lemon and herbs, the kitchen filled with this clean, bright smell that made everything feel effortless. That night, I stopped thinking of salmon as intimidating and started thinking of it as the easiest way to feel like I'd cooked something special.

I made this for my roommate once when she was stressed about work, and I remember how she visibly relaxed the moment she took a bite. There's something about sitting down to something warm and herbaceous that makes the day feel less sharp. She asked for the recipe before she'd even finished eating, and now it's become her go-to when she wants to cook something that feels both nourishing and a little bit indulgent.

Ingredients

• Salmon fillets (150g each, skin on or off): The star of the show—buy from a source you trust, and don't shy away from the skin side because it gets crispy and delicious.
• Olive oil: Use something you'd actually taste on its own, not the bargain bottle hiding in the back.
• Garlic and fresh herbs (parsley, dill, chives): These three are non-negotiable because together they're what makes this feel bright instead of heavy.
• Lemon: Fresh squeezed juice makes a real difference—bottled just tastes tired.
• Sea salt and black pepper: The final note that ties everything together, so don't skip seasoning properly.

Instructions

Get your oven ready:

Heat it to 200°C (400°F) while you line your baking tray with parchment paper. This small step prevents sticking and makes cleanup feel like less of a punishment.

Arrange your salmon:

Place the fillets skin-side down on the tray, leaving a little breathing room between them so they cook evenly.

Build the herb mixture:

Whisk together olive oil, minced garlic, and the chopped herbs with lemon juice, salt, and pepper in a small bowl until it looks bright and fragrant. Taste a tiny dab on your finger—you want it well-seasoned because this is doing most of the work.

Coat generously:

Spoon the mixture over each fillet, spreading it so every part gets touched by the herbs and garlic. Don't be shy here.

Layer lemon:

Arrange thin lemon slices on top of each fillet—they'll soften into the fish as it bakes and add little bursts of citrus.

Bake until done:

Slide the tray into the oven for 16 to 20 minutes, depending on the thickness of your fillets. You'll know it's ready when the flesh flakes gently with a fork and the center is opaque, not translucent.

Finish and serve:

Pull it out, scatter extra fresh herbs and lemon wedges over the top if you want, and eat it while it's still warm because cold salmon tastes like regret.

Save

I remember my partner asking why I'd suddenly started cooking more, and the honest answer was that this recipe proved to me I could make something that tasted like I'd actually tried without spending hours in the kitchen. It became the dish I'd make when I wanted to show someone I cared without making a whole production of it.

What to Serve Alongside

The beauty of salmon this bright and clean is that it doesn't need much backing—roasted vegetables like asparagus or broccoli work beautifully, or you can go softer with steamed rice or couscous. A simple green salad with vinaigrette cuts through the richness of the fish and feels balanced. If you're feeling fancy, crushed new potatoes with herbs are almost better than the main event itself.

Drinks to Match

A dry white wine like Sauvignon Blanc is the obvious choice, and there's a reason for that—the acidity echoes the lemon in the fish and somehow makes everything taste brighter. If you're not a wine person, sparkling water with a squeeze of fresh lemon is honestly just as refreshing and lets the salmon shine without competing flavors.

Making It Your Own

This recipe is a blueprint, not a rule book, so feel free to play around with what you've got on hand. Tarragon or basil work instead of dill if that's what's living in your garden, and sometimes I use a mixture of everything because I'm indecisive about herbs. A spoonful of Dijon mustard mixed into the oil adds a little edge if you want something less delicate, and a pinch of red pepper flakes wakes things up if the table likes heat.

• If your herbs are dried instead of fresh, use about a third as much because they're concentrated and assertive.
• A thin slice of butter tucked under the lemon on top melts into the fish and makes it taste almost decadent.
• Bake it covered with foil for the first 10 minutes if you're worried about the herbs browning too much, then uncover to finish.

Save

This is the kind of recipe that lives on your regular rotation not because it's complicated but because it works every single time and tastes like you actually know what you're doing. Make it once and you'll find yourself coming back to it, maybe tweaking it slightly each time, until it becomes the version that tastes like home.

Recipe FAQ

→ How do I ensure the salmon stays moist while baking?

Marinating the salmon in the herb and lemon mixture for up to 30 minutes before baking helps retain moisture and enhances flavor. Baking at a moderate temperature and avoiding overcooking also keeps the fish tender.

→ Can I substitute the herbs if I don't have parsley or dill?

Yes, you can replace parsley or dill with fresh tarragon or basil for a different but equally aromatic flavor profile.

→ What sides pair well with this salmon dish?

Roasted vegetables, steamed rice, or a crisp green salad complement the baked salmon beautifully, balancing the fresh herbs and lemon.

→ Is it necessary to use skin-on salmon fillets?

Either skin-on or skinless fillets can be used; skin-on helps retain moisture during baking, but skinless works well if preferred.

→ How long should the salmon be baked to ensure it is fully cooked?

Bake the salmon for 16 to 20 minutes at 200°C (400°F) until it flakes easily with a fork and is opaque in the center.